Oxtails might be considered a “tough” cut of beef, but when they're stewed at a gentle simmer for hours, the meat melts right off of the bones. In other words, braised oxtails are a perfect hearty comfort food to warm you during the cooler months. And thanks to the Instant Pot, you can pressure cook and enjoy this meaty, succulent dish within an hour (as opposed to the 2-3 hours typically required). The touch of molasses serves to deepen the color of the gravy and balance the earthiness of the spices and herbs. The tomato, tomato paste, and starchy cannellini beans combine to help to create a thick, rich gravy that’s best served over rice (in our opinion). With the speedy power of the Instant Pot, oxtails can now be an approachable everyday dinner.


Read the full recipe after the video.

Recipe Summary

1 hr 10 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Place the oxtails in a large bowl; add the molasses and sprinkle with the salt, black pepper, garlic powder, onion powder, and paprika. 

  • Remove lid from a 6-quart Instant Pot®. Press [Sauté], and then use [Adjust] to select "More" mode. When the word "Hot" appears, add oil to cooker. Add oxtails to cooker; cook 10 minutes, turning to brown on all sides.

  • Pour in the stock and add remaining ingredients. Stir, scraping bottom of the cooker to loosen browned bits and cook for 5 minutes. 

  • Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Press [Manual]; select “High Pressure”, and use [-] or [+] to choose 50 minutes pressure cooking time. When time is up, turn cooker off. Carefully open the cooker using Quick Pressure Release.

  • Discard the thyme sprigs and bay leaf. Add additional salt to taste. Serve oxtails and gravy over warm rice, or other starch of your choosing.